Florence – City Gourmet Guide

by Maria Salemi
120 pages, illustrated, hard cover
Isbn 9788840449050

Florence – City gourmet guides is a new book which illustrates the richness and variety of florentine gastronomy. It has an elegant binding, a high quality printing on ivory paper and an unusual and refined size. The text moves from history of florentine gastronomy, its traditions and specialties, from the banquets of Etruscans and Romans, to the simple and genuine taste of popular recipies of the beginning of the last century, up to the glorious “florentine t-bone steak”.
The chapters are: History, Let nothing go to waste, Tasty savouries, Soup and first courses, Meat cuts, scraps and offal, Seafood in the pan, In field and garden, Eggs, omelettes and savory pies, Seasonings and flavourings, Festive foods, Simple but not easy, Useful things to know.
The book is a real invitation to know better florentine taste and flavour, it is replete with around 100 recepies, fully illustrated in colour, it has a dictionary of florentine cuisine and several literary quotations which make it a precious and unique book.

Index:

HISTORY

LET NOTHING GO TO WASTE
Bread soup
Bread and tomato soup
Bread and vegetable salad
Bread and bean soup
Thick bread and vegetable soup
French Stew (boiled beef with onions)
Rissoles, meathloaf, reheated cutlets
Salt and fritters
Stuffed courgette flowers
Stuffed cabbage leaves
Boiled meat omelette

TASTY SAVOURIES
Toasted bread slices with olive oil
Bread dough fritters
Fried batter rounds
Fried sage leaves
Toasted bread with chicken liver paste
Stuffed chicken’s neck
Tripe salad
False fish
Stuffed tomatoes
Pickled herring
Pickled salt cod
Pickled anchovies

SOUPS AND FIRST COURSES
Onion soup
Bean soup
Pasta and chickpeas
Florente vegetable soup
Florentine-style crepes
Maccheroni with rabbit sauce
Pappardelle with duck sauce
Pasta quills satéed in meat sauce
Artichoke risotto
Florentine-style black risotto with cuttlefish

MEAT CUTS, SCRAPS AND OFFAL
Roast lamb
Florentine-style T-bone steak
Florentine-style braised veal
Florentine-style meatloaf
Pan-roasted veal
Florentine-style veal cutlets
Roast loin of pork
Florentine-style capon
Florentine-style veal stew
Florentine-style roast pheasant
Roast pig’s liver
Florentine-style liver
Florentine-style veal kidneys
Florentine-style tripe

SEAFOOD IN THE PAN
Florentine-style eels
aed eels
Boiled salt cod
Salt cod with chickpeas
Florentine-style salt cod
Salt cod fritters
Stewed cuttlefish with chard
Squid with peas
Florentine-style sole
Baked trout

IN FIELD AND GARDEN
Florentine-style asparagus
Stewed broad beans
Florentine-style artichokes
Baked uright artichokes
Casseroled caulifower
Twice-cooked potatoes
Beans in tomato sauce
Baked onions
Florentine-style peas
Florentine-style green beans
Cardoons cooed like tripe
Sautéed turnip greens
Florentine-style spinach
Sautéed courgettes

EGGS, OMELETTES AND SAVOURY PIES
Egg and tomatoes
Stuffed eggs
Asparagous omelette
Cauliflower omelette
Onion omelette
Green omelette
Cardoon omelette
Potato omelette
Bacon omelette
Egg omelette with tomato sauce
Green tomato pie
Artichoke pie
Potato pie
Egg pie

SEASONINGS AND FLAVOURINGS
Sour grape sauce
Tuscan mustard
Walnut sauce
Anchovy sauce
Green sauce
Bechamel sauce
Mayonnaise
Meat sauce
Sausagemeat sauce
Tomato sauce
Riche tomato sauce

FESTIVE FOODS
Doughnuts
Almond biscuits
Chestnut cake
Sweet “rag” fritters
Apple fritters
Rice fritters
Rosemary buns
Lenten biscuits
Florentine flat cake
Florentine flat cake with grapes
Zuccotto

SIMPLE BUT NOT EASY